AndreaBozzo/ceres-open-data-index huggingface dataset:
Participatory Processing Data on Fried Sweetpotato generated by CIP in Ghana

[Lien vers la fiche source] This dataset contains data generated during the Activity 4 or Step 3 - Participatory Processing Diagnosis and Quality Characteristics performed by the CIP team in Ghana on Fried Sweetpotato, within the RTBfoods project (following the [Methodological Guidance]). This dataset may contain diverse types of anonymized data (e‧g. questionnaires, processing parameters, cleaned and processed data) which is to be available on open access following a 2-years embargo after the end of the RTBfoods project (embargo ending date: 15 March 2025) This dataset may also contain non-anonymized data (e‧g. raw data, consent forms signed by interviewees) which cannot be made publicly available, at any time; non-anonymized data is contained in the .tar‧gz file. For more information about the content of the .tar‧gz file, you are invited to contact the authors mentioned in the metadata.
Gendered  Boiled Yam Product Profile in Benin

[Lien vers la fiche source] The WP1 Gendered Food Product Profile for boiled yam in Benin reflects the final step ([step 5]) of an interdisciplinary five-step methodology developed to identify demand for quality characteristics among diverse user groups along the food chain ([Forsythe et al., 2022]). This methodology includes: [step 1)] interdisciplinary state of knowledge of the product ; [step 2)] gendered food mapping, which includes participatory research with men and women in rural communities regarding their product preferences and priorities; [step 3)] participatory processing diagnosis and quality characteristics ; and [step 4)] consumer studies in rural and urban areas of the product using different RTB varieties. Results from step 1 and 2 have been published in Laurenda Honfozo, Laurent Adinsi, Alexandre Bouniol, Sounkoura Adetonah, Lora Forsythe, Ulrich Kleih, Joseph D. Hounhouigan, Geneviève Fliedel & Noël H. Akissoe (2021). Boiled yam end-user preferences and implications for trait evaluation. International Journal of Food science and Technology, 56(3), 1447-1457. [https://doi.org/10.1111/ijfs.14707]. The WP1 Gendered Food Product Profile for boiled yam in Benin has been agreed by a multidisciplinary team based on the evidence collected on preferred quality characteristics at each step and assessed for their potential harm and benefit for women, based on an adapted G+ tool (publication pending by Forsythe et al.). Yam intended to be boiled for consumption should exhibit specific traits for raw, as well as during the cooking process. Important yam quality characteristics of raw tuber for all users (women, men and youth) include smooth size, heavy weight, and tuber shape. The size and shape of the tuber do not directly impact quality of boiled yam product but affect the easiness to peel, the transport cost and adoption level. Major processing characteristics of boiled yam consist of the “easy to peel, no discoloration, cooking time, viscosity of cooking water and nonappearance of spots”. Among these characters, cooking time is firstly ranked as the least important quality criteria gathered during processing. However, after further discussion (with food scientists and gender specialists), and based on qualitative information from WP1, this criterion is selected as important and ranked second following “no discoloration” because it contributes to increase the processing cost by decreasing the profitability of processors. The ready to eat boiled yam should be white/yellowish, crumbly/mealy, sticky, sweet, yam flavored and with aftercooking stability. Basically, market value of raw yam is defined by the size and shape of tuber with smooth skin. These criteria are very important for men involved in yam production. Regarding the women (main processors), the easiness to peel, no discoloration (stability of color), sweet taste and crumbliness are considered as priority traits.
Instrumental textural data for Eba in Nigeria

[Lien vers la fiche source] Eba is a staple food commonly consumed in Nigeria and other West African countries. It is prepared by constituting gari (a pregelatinized, fine to coarse granular flour, made from fermented cassava mash) in hot water and stirred until a consistent dough is formed. This file contains instrumental textural data of Eba that was collected by IITA team in Nigeria using a [standard operating procedure].
Participatory Processing Data on Boiled Yam generated by NRCRI in Nigeria

[Lien vers la fiche source] This dataset contains data generated during the Activity 4 or Step 3 - Participatory Processing Diagnosis and Quality Characteristics performed by the NRCRI team in Nigeria on Boiled Yam, within the RTBfoods project (following the [Methodological Guidance]). This dataset may contain diverse types of anonymized data (e‧g. questionnaires, processing parameters, cleaned and processed data) which is to be available on open access following a 2-years embargo after the end of the RTBfoods project (embargo ending date: 15 March 2025) This dataset may also contain non-anonymized data (e‧g. raw data, consent forms signed by interviewees) which cannot be made publicly available, at any time; non-anonymized data is contained in the .tar‧gz file. For more information about the content of the .tar‧gz file, you are invited to contact the authors mentioned in the metadata.
Descriptive sensory analysis data for boiled yam in Nigeria

[Lien vers la fiche source] This file contains descriptive sensory data of boiled yam that was collected using panel trained following a [standardized methodology]. The data was collected by IITA team in Nigeria using RTBfoods standard operating procedures developed in work package 2 for the use by trained sensory panel. The cleaning of the data was conducted following guidelines as outlined in [RTBfoods manual].
Gendered boiled yam product profile in Nigeria

[Lien vers la fiche source] The WP1 Gendered Food Product Profile for boiled yam in Nigeria reflects the final step ([step 5]) of an interdisciplinary five-step methodology developed to identify demand for quality characteristics among diverse user groups along the food chain ([Forsythe et al., 2022]). This methodology includes: [step 1)] interdisciplinary state of knowledge of the product ; [step 2)] gendered food mapping, which includes participatory research with men and women in rural communities regarding their product preferences and priorities; [step 3)] participatory processing diagnosis and quality characteristics ; and [step 4)] consumer studies in rural and urban areas of the product using different RTB varieties.
Participatory Processing Data on Boiled Yam generated by UAC-FSA in Benin

[Lien vers la fiche source] This dataset contains data generated during the Activity 4 or Step 3 - Participatory Processing Diagnosis and Quality Characteristics performed by the UAC-FSA team in Benin on Boiled Yam, within the RTBfoods project (following the [Methodological Guidance]). This dataset may contain diverse types of anonymized data (e‧g. questionnaires, processing parameters, cleaned and processed data) which is to be available on open access following a 2-years embargo after the end of the RTBfoods project (embargo ending date: 15 March 2025) This dataset may also contain non-anonymized data (e‧g. raw data, consent forms signed by interviewees) which cannot be made publicly available, at any time; non-anonymized data is contained in the .tar‧gz file. For more information about the content of the .tar‧gz file, you are invited to contact the authors mentioned in the metadata.
Instrumental textural data for uniaxial extensibility of Pounded Yam in Nigeria

[Lien vers la fiche source] Pounded yam is a glutinous dough product made from yam tubers often consumed in bolus form along with stews or soups. It is considered a common cuisine in West Africa in countries like Nigeria, Benin, Ghana, Cameroon and Ivory Coast. Pounded yam is prepared by peeling mature yams, washing, dicing, cooking, and pounding into a uniform consistency. Traditional consumers prefer a sufficiently doughy, stretchable, mouldable, and acceptably firm pounded yam. This file contains spectral and laboratory data for uniaxial extensibility of Pounded Yam that was collected by Bowen University team in Nigeria following [standard operating procedure].
Cane yield simulations in Reunion from 1998 to 2018 using the Mosicas model

[Lien vers la fiche source] This dataset includes simulations of fresh cane yield at the field scale and averaged per agro-climatic zone in Reunion from 1998 to 2018 using the Mosicas model. The dataset included two output files for field scale and zone scale data. The input files to run the MOSICAS model are provided in severals "2_INPUT_" files. Model executable, description and how to run simulations can be found in https://github.com/ChristinaMathias/MOSICAS.
Effect of tillage date on germination and phenology of weeds in sugarcane, at Etang Salé, Reunion Island (2019-2020)

[Lien vers la fiche source] Evaluation of the effect of the month of tillage along the year on the weed germination and phenology in sugarcane crop at Etang Salé, Reunion Island. 2019-2020. Experimental design, 12 dates of tillage, 2 replications, 4-6 observation dates. This Dataset covers 117 plant surveys and 68 weed species.
Ecosystem functions in rainfed rice based short rotations in Malagasy highlands

[Lien vers la fiche source] Dataset recording the observation of different variables related to rice growth, weeds, nitrogen content in rice biomass and grains, rice yield, macrofauna and grub countings, and nematodes under 3 different rotations (one with rice followed by groundnut, one with rice followed by a cereal-legume mixture, one with rice followed by a legume mixture) and a rice monocropping during 4 years‧in Malagasy highlands Climatic data (monthly) for the 4 years of the trial are also included (rainfall, temperature).
Données sur la diversité végétale et l'organisation des espèces dans les agroforêts à girofliers du District de Vavatenina sur la côté Nord-Est de Madagascar, collectées en 2019

[Lien vers la fiche source] Les données ont été collectées en 2019, dans un village du District de Vavatenina à Madagascar, dans le cadre de mon premier terrain de thèse. La collecte de ces données visait à décrire la composition en espèces végétales de 17 agroforêts à girofliers, ainsi que la manière dont les espèces sont organisées spatialement dans la parcelle selon les facteurs du milieu. Le dataset se compose de données qualitatives, e‧g. les noms d'espèces et la description de leur localisation dans la parcelle, ainsi que des données quantitatives, e‧g. abondance des espèces, surface, altitude et pente des agroforêts etc. Par rapport à mes objectifs de thèse, ces données contribuent à l'étude des différentes composantes de la gestion locale et adaptative de l'agrobiodiversité en agroforesterie, et de ses déterminants biophysiques.
Data for: Biomass Supply Cost in Peninsular Malaysia - Transportation distances, truck capacity, available biomass quantity, and biomass transport cost in Ringgit Malaysia (MYR) per fresh tonne for Kuala Lumpur, Malaysia and least-cost locations of 10 categories of biomass.

[Lien vers la fiche source] The dataset contains biomass quantity in fresh tonne per year and biomass supply cost in Ringgit Malaysia (MYR) per fresh tonne for 4 different truck capacities (1, 3, 10, 26 tonnes), transport distances in km. This data is given for 10 different categories of biomass (Forest logging waste, Oil palm frond, Oil palm trunk, Empty fruit bunch, Palm pressed fifre, Plywood mill waste, Rice husk, Rice straw, Rubberwood, Sawdust). The data is computed with GRASS GIS software. The computation was performed for potential biorefinery locations in each of the 89 districts in Peninsular Malaysia. Out of these 89 candidates, the least-cost location was selected for each of the 10 categories of biomass. Because different biomasses may come from the same location when they are co-produced, there are only 5 ideal least-cost locations for these 10 categories of biomass. The least-cost locations are: forest logging wastes to Gua Musang( Kelantan), rice straw and rice husk to Yan (Kedah), rubberwood logging waste to Bentong (Pahang), EFB, PPF, OPF and OPT to Jempol (Negeri Sembilan) and plywood mill waste and sawdust to Kuala Lumpur (Federal Territory). The shapefiles for the 5 least cost locations and their respective concentric supply cost zones are provided (EPSG:4326 – WGS84 projection).
Copper speciation mapping of organic wastes using XANES imaging

[Lien vers la fiche source] Copper (Cu) is potentially toxic trace elements present in large amounts in organic wastes (OWs) spread on agricultural lands as fertilizer. Cu speciation in OW is a crucial parameter to understand their fate in soil after spreading and to assess the risk associated with agricultural recycling of OW. To explore the spatial heterogeneity of Cu species at the µm scale from raw OWs up to digestates and composts, we used a laterally resolved synchrotron techniques, the so-called fluorescence-XANES imaging approach. For each organic wastes, an initial large area survey scan at 15.8 keV has been conducted to identify the area of interest and obtain overall elemental distributions. Subsequently, a smaller area has been chosen to conduct fluorescence XANES imaging with the XANES stack itself consisting of individual maps at decreasing energies across the Cu K-edge. These analyses have been conducted for 7 organic wastes: Urban-3_Raw_OW Urban-3_Compost Agri-1_Raw_OW Agri-1_Digestate Agri-1_Compost Central-1_Raw_OW Central-1_Digestate
Diagnostic Agronomique de la culture cotonnière au Bénin en 2021

[Lien vers la fiche source] Observations et comptages sur des parcelles de coton pendant la campagne 2021 dans 9 villages répartis dans toutes les régions cotonnières du Bénin en vue de hiérarchiser les contraintes à la production et à sa qualité. Les données recueillies concernent les itinéraires techniques pratiqués, les états du milieu (sols, pluviométrie, évapotranspiration), les états culturaux (densité, hauteurs des plants, cotations d'enherbement, shedding), les rendements coton-graine et composantes du rendement, le rendement égrenage et les caractéristiques technologiques des fibres, le seed-index.
Family farming in Santarém region, Brazilian Amazon: survey with households (Odyssea project, 2019)

[Lien vers la fiche source] This data was collected during the project Odyssea - Observatory of the Dinamics of Societies and Environments in the Amazon. Through a partnership with Family Farmer Unions (STTR), community researchers realized surveys with kobotoolbox application with 544 family farmers in the Santarem Planalto, in April-June 2019. The research, built through a citizen science process, involving farmer unions and community leaders, aimed at understanding the impact on smallholders of global changes, in particular agrobusiness pressure (soy).
STREESCO (STREngthening Epidemiological Surveillance in Benin and Burkina Faso for an effective response to COVID-19) : données et documentations du projet

[Lien vers la fiche source] Dans le cadre du projet [STREESCO (STREngthening Epidemiological Surveillance in Benin and Burkina Faso for an effective response to COVID-19)], la collecte systématique de données sur les résultats sanitaires comprend des méthodes de surveillance basées sur les événements, les patients hospitalisés et les laboratoires. Elle a trois objectifs spécifiques : 1. Mettre en place au Bénin dans des sites stratégiques pour le pays (à la frontière du cordon sanitaire et en dehors du cordon sanitaire) une surveillance épidémiologique active des cas suspects selon le protocole de l'OMS, en appui à la stratégie nationale de réponse à la CoVID-19. 2. Renforcer cette stratégie nationale en développant un système de surveillance épidémiologique clinique dans les zones reculées du Bénin (approche des centres de santé) et du Burkina Faso (approche des enquêtes de population) Ces actions permettront de suivre l'évolution de l'épidémie et d'alerter en temps réel les autorités sanitaires, en détectant et en comptant les cas, en identifiant les groupes (liens entre les cas et les contacts) et en surveillant l'évolution de l'épidémie (seuils de réaction). 3. Mieux comprendre la dynamique de l'épidémie et ses paramètres en Afrique grâce à une analyse biostatistique et géo-épidémiologique moderne des données collectées dans le cadre de ce projet. Cette veille sanitaire mise en place dans les établissements de santé permettra de capter, filtrer et analyser les signaux relatifs à l'émergence épidémique des infections respiratoires virales. Cette dernière action devrait permettre la détection d'une éventuelle nouvelle vague de CoVID-19 ou de sa résurgence. Ce jeu de données décrit (répertorie) les données du projet, accompagné d'une partie des documentations associées.
Hyperspectral calibration database on fresh cassava to predict dry matter content

[Lien vers la fiche source] This database contains 116 NIR average spectra of HSI images of fresh cassava root acquired in CIAT (Colombia), by using hyper spectral camera Specim FX17. Cassava roots were harvested from 07/03/2022 to 11/03/2022 in CIAT (Colombia) and analysed immediately after harverst. Twelve roots were used and each root is divided into six semicylinders . The semicylinders number 03,43,103 and 114 are used for HSI and DM measurements. Data was acquired using MEGHAR, K., DAVRIEUX, F., & ALAMU, E. (2020). SOP for Hyperspectral Imaging Analysis of Fresh RTB Crops. High-Throughput Phenotyping Protocols (HTPP), WP3. Montpellier, France: RTBfoods Project Report, 12 p.
NIRS calibration database on raw intact potato for sensory descriptors, moisture content, DM, crude fiber and starch at CIP Uganda

[Lien vers la fiche source] The spectra were collected from 3 raw-intact tubers, where the raw tubers were cleaned, peeled and cut cross-sectionally across the mid-section. Each piece was immediately scanned with the cut end facing the lense following the published SOP. Sensory data was collected by 12 trained panellists, who consumed small cubes of each cooked potato genotype and rated the overall liking of the samples on a 10-point hedonic scale ranging from 1 (dislike extremely) to 10 (like extremely), for each sensory trait per genotypes. Biochemical traits were collected following standard conventional procedures.
NIRS calibration database on cooked mashed potato for sensory descriptors, moisture content, DM, crude fiber and starch at CIP Uganda

[Lien vers la fiche source] The spectra were collected from 3 cooked tubers, where the raw tubers were cleaned, peeled cut cross-sectionally across the mid-section and then cooked. After cooking, each piece was mashed on a plate and immediately scanned in a cuvette following the published SOP. Sensory data was collected by 12 trained panellists, who consumed small cubes of each cooked potato genotype and rated the overall liking of the samples on a 10-point hedonic scale ranging from 1 (dislike extremely) to 10 (like extremely), for each sensory trait per genotypes. Biochemical traits were collected following standard conventional procedures.
Gendered Food Mapping Data on Boiled Plantain generated by CARBAP in Cameroon

[Lien vers la fiche source] This dataset contains data generated during the Activity 3 or Step 2 - Gendered food mapping - performed by the CARBAP team in Cameroon on Boiled Plantain, within the RTBfoods project (following the [Methodological Guidance]). This dataset may contain diverse types of anonymized data (e‧g. questionnaires, cleaned and processed data) which is to be available on open access following a 2-years embargo after the end of the RTBfoods project (embargo ending date: 15 March 2025) This dataset may also contain non-anonymized data (e‧g. raw data, consent forms signed by interviewees) which cannot be made publicly available, at any time; non-anonymized data is contained in the .tar‧gz file. For more information about the content of the .tar‧gz file, you are invited to contact the authors mentioned in the metadata.
Descriptive sensory analysis data for boiled plantain in Côte d’Ivoire

[Lien vers la fiche source] This file contains descriptive sensory data of boiled plantain that was collected using panel trained following a [standardized methodology]. The data was collected by CIRAD team in France using RTBfoods [standard operating procedures] developed in work package 2 for the use by trained sensory panel. The cleaning of the data was conducted following guidelines as outlined in [RTBfoods manual].
Participatory Processing Data on Boiled Plantain generated by CARBAP in Cameroon

[Lien vers la fiche source] This dataset contains data generated during the Activity 4 or Step 3 - Participatory Processing Diagnosis and Quality Characteristics performed by the CARBAP team in Cameroon on Boiled Plantain, within the RTBfoods project (following the [Methodological Guidance]). This dataset may contain diverse types of anonymized data (e‧g. questionnaires, processing parameters, cleaned and processed data) which is to be available on open access following a 2-years embargo after the end of the RTBfoods project (embargo ending date: 15 March 2025) This dataset may also contain non-anonymized data (e‧g. raw data, consent forms signed by interviewees) which cannot be made publicly available, at any time; non-anonymized data is contained in the .tar‧gz file. For more information about the content of the .tar‧gz file, you are invited to contact the authors mentioned in the metadata.
Gendered Food Mapping Data on Fried Plantain-Dodo and Other Plantain Products generated by IITA in Nigeria

[Lien vers la fiche source] This dataset contains data generated during the Activity 3 or Step 2 - Gendered food mapping performed by the IITA team in Nigeria on Fried Plantain-Dodo and Other Plantain Products, within the RTBfoods project (following the [Methodological Guidance]). This dataset may contain diverse types of anonymized data (e‧g. questionnaires, cleaned and processed data) which is to be available on open access following a 2-years embargo after the end of the RTBfoods project (embargo ending date: 15 March 2025) This dataset may also contain non-anonymized data (e‧g. raw data, consent forms signed by interviewees) which cannot be made publicly available, at any time; non-anonymized data is contained in the .tar‧gz file. For more information about the content of the .tar‧gz file, you are invited to contact the authors mentioned in the metadata.
Descriptive sensory analysis data for steamed matooke in Uganda

[Lien vers la fiche source] This file contains descriptive sensory data of steamed matooke that was collected using panel trained following a [standardized methodology]. The data was collected by NARL team in Uganda using [RTBfoods standard operating procedures] developed in work package 2 for the use by trained sensory panel. The cleaning of the data was conducted following guidelines as outlined in [RTBfoods manual].
Gendered Food Mapping Data on Matooke generated by NARL & Bioversity in Uganda

[Lien vers la fiche source] This dataset contains data generated during the Activity 3 or Step 2 - Gendered food mapping performed by the NARL & Bioversity team in Uganda on Matooke, within the RTBfoods project (following the [Methodological Guidance]). This dataset may contain diverse types of anonymized data (e‧g. questionnaires, cleaned and processed data) which is to be available on open access following a 2-years embargo after the end of the RTBfoods project (embargo ending date: 15 March 2025) This dataset may also contain non-anonymized data (e‧g. raw data, consent forms signed by interviewees) which cannot be made publicly available, at any time; non-anonymized data is contained in the .tar‧gz file. For more information about the content of the .tar‧gz file, you are invited to contact the authors mentioned in the metadata.